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Cornbread Crab Cakes


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1 (8-oz.) container reduced-fat sour cream

2 tablespoons chopped pickled jalapeƱo pepper slices

2 tablespoons chopped fresh cilantro

2/3 cup finely diced red bell pepper

1/2 cup sliced green onions

2 teaspoons olive oil

1 garlic clove, minced

1/3 cup reduced-fat mayonnaise

1/4 cup chopped fresh parsley

2 large eggs, lightly beaten

1 teaspoon hot sauce

1 teaspoon Old Bay seasoning

1 teaspoon lemon zest

2 cups Light Cornbread crumbs

1 pound fresh lump crabmeat

Vegetable cooking spray

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